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Unread 06-12-2013, 07:21 PM   #88
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Join Date: 10-19-09
Location: Melbourne, VIC
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Well, in one hit Buccs, you have solved the argument of "fat cap up or fat cap down". That in itself is an achievement. Nice little smoke ring running around it too. It does indeed look really moist on the slice, but how was itr really???

I'm interested to know as this is a grass fed brisky and I've still got 2 of them in the fridge to go on when I get all my ducks lined up.

As for the burnt ends for the point, the point is a little tougher and takes longer than the flat, jsut as you experienced. So, the point could get cubed up, sauced and seasoned, and go back on the smoker for another 2 hours or so while the flat is resting in the warm oven.

All in all, a damn fine job, I'm wondering if I'm gonny try and copy you on your first one!


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